Lentil Spinach Soup – FRESHFARM

Ingredients

• 1 lb lentils, about 2 ¼ cups
• 4 Tbsp olive oil, divided
• 1 lb onions, about 3 medium, to yield 3 cups diced
• 2 tsp salt, divided, plus more to adjust
• 3 garlic cloves, minced, to yield about 1 tablespoon
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sweet smoked paprika
• scant ¼ tsp crushed red pepper flakes, optional
• ¾ lb unpeeled carrots, about 4 medium, to yield 2 cups medium dice
• 4 medium celery ribs, to yield about 2 cups medium dice
• 1 lb tomatoes, about 4 medium, to yield 2 cups medium dice or 15-oz can crushed tomatoes
• 2 bay leaves
• 10 cups water, hot if possible
• 1 Tbsp red wine vinegar
• ½ tsp ground black pepper, plus more to adjust
• 8 oz baby spinach leaves, to yield about 5 packed cups